Emulsion-based Systems for Delivery of Food Active Compounds : Formation, Application, Health and Safety

個数：
電子版価格
¥26,580
  • 電子版あり

Emulsion-based Systems for Delivery of Food Active Compounds : Formation, Application, Health and Safety

  • 在庫がございません。海外の書籍取次会社を通じて出版社等からお取り寄せいたします。
    通常6～9週間ほどで発送の見込みですが、商品によってはさらに時間がかかることもございます。
    【重要ご説明事項】
    1. 納期遅延や、ご入手不能となる場合がございます。
    2. 複数冊ご注文の場合、分割発送となる場合がございます。
    3. 美品のご指定は承りかねます。

    ●3Dセキュア導入とクレジットカードによるお支払いについて
  • 【入荷遅延について】
    世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
    おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。
  • ◆画像の表紙や帯等は実物とは異なる場合があります。
  • ◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
    また、洋書販売価格は、ご注文確定時点での日本円価格となります。
    ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。
  • 製本 Hardcover:ハードカバー版／ページ数 312 p.
  • 言語 ENG
  • 商品コード 9781119247142

Full Description

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems

Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems.

Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors - noted experts in the field - review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource:



Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds
Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds
Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries

Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Contents

Preface vii

About the Editors ix

List of Contributors xiii

1 Conventional Emulsions 1
Mehrdad Niakousari, Maral Seidi Damyeh, Hadi Hashemi Gahruie, Alaa El-Din A. Bekhit, Ralf Greiner, and Shahin Roohinejad

2 Pickering Emulsions 29
Anja Schroder, Meinou N. Corstens, Kacie K.H.Y. Ho, Karin Schroen, and Claire C. Berton-Carabin

3 Multiple Emulsions 69
Mohamed Koubaa, Shahin Roohinejad, Pankaj Sharma, Nooshin Nikmaram, Seyedeh Sara Hashemi, Alireza Abbaspourrad, and Ralf Greiner

4 Multilayered Emulsions 105
Mohamed Koubaa, Nooshin Nikmaram, Shahin Roohinejad, Alireza Rafati, and Ralf Greiner

5 Solid Lipid Nanoparticles 121
Jingyuan Wen, Shuo Chen, and Guanyu Chen

6 Nanostructured Lipid Carriers 139
Jingyuan Wen, Guanyu Chen, and Shuo Chen

7 Filled Hydrogel Particles 161
Jingyuan Wen, Murad Al Gailani, and Naibo Yin

8 Nanoemulsions 181
Sung Je Lee, Quan Yuan, Anges Teo, Kelvin K.T. Goh, and Marie Wong

9 Microemulsions 231
Shahin Roohinejad, Indrawati Oey, David W. Everett, and Ralf Greiner

10 Liposomes and Niosomes 263
Jingyuan Wen, Murad Al Gailani, Naibo Yin, and Ali Rashidinejad

Index 293